When you hear the term, "Kobe beef," a few things are likely to come to mind: the velvety, fatty richness of the meat, the extraordinarily high price of a steak and the lavish lifestyle of the cattle. The pampering these cows receive is renowned and the image of beer-chugging bovines has been seared into the popular imagination.

But it turns out that the imagination is where such tales belong. So says Yoshinori Nakanishi, a Kobe cattle farmer who's been in the business for nearly 40 years. "Neither I nor any beef farmer I know would ever dream of giving cows beer," he says.

AverageAmericanGuy:When you hear the term, "Kobe beef," a few things are likely to come to mind: the velvety, fatty richness of the meat, the extraordinarily high price of a steak and the lavish lifestyle of the cattle. The pampering these cows receive is renowned and the image of beer-chugging bovines has been seared into the popular imagination.

But it turns out that the imagination is where such tales belong. So says Yoshinori Nakanishi, a Kobe cattle farmer who's been in the business for nearly 40 years. "Neither I nor any beef farmer I know would ever dream of giving cows beer," he says.

Confabulat:AverageAmericanGuy: When you hear the term, "Kobe beef," a few things are likely to come to mind: the velvety, fatty richness of the meat, the extraordinarily high price of a steak and the lavish lifestyle of the cattle. The pampering these cows receive is renowned and the image of beer-chugging bovines has been seared into the popular imagination.

But it turns out that the imagination is where such tales belong. So says Yoshinori Nakanishi, a Kobe cattle farmer who's been in the business for nearly 40 years. "Neither I nor any beef farmer I know would ever dream of giving cows beer," he says.

http://www.japantimes.co.jp/text/fs20100826a3.html

So you're saying they've been doing it wrong?

Well, the American ranchers are, if they think they are emulating the Japanese ranchers.

What distinguishes kobe beef is the meat's extensive marbling, tenderness and taste. While American beef is rated on the USDA scale of Select, Choice and Prime, kobe beef is not rated on the USDA scale because it would require it's own category. As such, kobe beef is rated by the Japan Meat Grading Association from a scale of A1 to A5, with A5 being the highest grade of meat. To get an idea of the richness, kobe beef fat will actually begin dissolving at 77F degrees, which means the meat will literally melt in your mouth. This is why most preparation styles call for a quick sear, usually in the form of sukiyaki or shabu-shabu. In fact, if prepared as steak, kobe beef cannot be cooked more than medium rare, as it would otherwise liquefy.

As if that wasn't enough reason to order up a plate, kobe beef has far less saturated fats than typical American Angus, while having high levels of oleic acid - the good fatty acid found in olive and canola oils that reduce bad cholesterol. In addition, strict guidelines dictate that kobe labeled beef also be free of hormones

What distinguishes kobe beef is the meat's extensive marbling, tenderness and taste. While American beef is rated on the USDA scale of Select, Choice and Prime, kobe beef is not rated on the USDA scale because it would require it's own category. As such, kobe beef is rated by the Japan Meat Grading Association from a scale of A1 to A5, with A5 being the highest grade of meat. To get an idea of the richness, kobe beef fat will actually begin dissolving at 77F degrees, which means the meat will literally melt in your mouth. This is why most preparation styles call for a quick sear, usually in the form of sukiyaki or shabu-shabu. In fact, if prepared as steak, kobe beef cannot be cooked more than medium rare, as it would otherwise liquefy.

As if that wasn't enough reason to order up a plate, kobe beef has far less saturated fats than typical American Angus, while having high levels of oleic acid - the good fatty acid found in olive and canola oils that reduce bad cholesterol. In addition, strict guidelines dictate that kobe labeled beef also be free of hormones

I had it at Ruth's Chris and was unimpressed to say the least. What idiot thought that making Beef into Veal was a good idea? Oh wait lemme guess that he is from an island also known for it's tentacle porn and schoolgirl panty vending machines.

If cows were gay there would be no cows in no time my friend because they would not pro-create because cows don't have Planned Parenthood to sell semen to gay and lesbian cows and because cows have no money to pay anyways.

What distinguishes kobe beef is the meat's extensive marbling, tenderness and taste. While American beef is rated on the USDA scale of Select, Choice and Prime, kobe beef is not rated on the USDA scale because it would require it's own category. As such, kobe beef is rated by the Japan Meat Grading Association from a scale of A1 to A5, with A5 being the highest grade of meat. To get an idea of the richness, kobe beef fat will actually begin dissolving at 77F degrees, which means the meat will literally melt in your mouth. This is why most preparation styles call for a quick sear, usually in the form of sukiyaki or shabu-shabu. In fact, if prepared as steak, kobe beef cannot be cooked more than medium rare, as it would otherwise liquefy.

As if that wasn't enough reason to order up a plate, kobe beef has far less saturated fats than typical American Angus, while having high levels of oleic acid - the good fatty acid found in olive and canola oils that reduce bad cholesterol. In addition, strict guidelines dictate that kobe labeled beef also be free of hormones

There's just as much myth in what you're saying as the beer and massages stuff. Shabushabu is the opposite of searing, sukiyaki would hide the flavor of great beef, and if the fat "dissolved" at 77 degrees it would melt right off the cow.

There's a lot if fake Kobe and Matsusaka beef, and even very upscale restaurants will often have fine print on the menu saying that regular kuroge wagyuu is mixed in. The whole mystique surrounding Kobe beef is stupid; Japanese food snobbery at its worst. Any country that considers raw abalone and mayonnaise pizza delicacies can't be fully trusted when it comes to stuff like this.

Likwit:There's just as much myth in what you're saying as the beer and massages stuff. Shabushabu is the opposite of searing, sukiyaki would hide the flavor of great beef, and if the fat "dissolved" at 77 degrees it would melt right off the cow.There's a lot if fake Kobe and Matsusaka beef, and even very upscale restaurants will often have fine print on the menu saying that regular kuroge wagyuu is mixed in. The whole mystique surrounding Kobe beef is stupid; Japanese food snobbery at its worst. Any country that considers raw abalone and mayonnaise pizza delicacies can't be fully trusted when it comes to stuff like this.

I ate Kobe beef once and I felt like I had been ripped off. You make a good point about just how a cow is supposed to keep from melting like the Wicked Witch if its half made from fat that melts at 77 degrees? And I'd be willing to bet most who ate "Kobe" beef actually ate something off a feedlot in SD, but it was 85.00 for the ribeye so it MUST be good.

red5ish:To get an idea of the richness, kobe beef fat will actually begin dissolving at 77F degrees, which means the meat will literally melt in your mouth.

I know the silliness of what you said has already been pointed out, but I just wanted to complete the smackdown by stating for the record that the average body temp of a cow is 101.5F. Thus, the cow would be considerably past the heat required for melting while it was, you know, walking around being a cow and stuff.

Not trying to be snarky but...whats your point? Is porterhouse cut easier to say or ribeye with some backstrap?

Me thinks there is some meat snobbery afoot...

It irks me that people always talk like a porterhouse is some sort of magical cut that comes from a cow. And you can get this "melts in your mouth" crap from ordinary beef by baking it in oven before putting it on the grill except that beef like that is just awful. This is Japanese people ripping off people in lesbian librarian glasses and millionaires so nothing of value is lost.

Friend of mine told me once about how his friend's marijuana crop got 'accidentally' harvested with the cow feed (don't remember what they were growing).He swore that that particular batch of silage smelled different...and produced some very mellow cattle.

While I tend to agree about the kobe beef thing. I think the world is big enough for meat eater of all creeds. I dont care if your favorite is flank steak or rocky mountain oysters (yes, ive sampled. Never again though, the idea of it was just unbearable even if it was good. That and brain, which ive never tried....its just to much for me, and ive eaten roasted ants), meat is good, meat is great!

What distinguishes kobe beef is the meat's extensive marbling, tenderness and taste. While American beef is rated on the USDA scale of Select, Choice and Prime, kobe beef is not rated on the USDA scale because it would require it's own category. As such, kobe beef is rated by the Japan Meat Grading Association from a scale of A1 to A5, with A5 being the highest grade of meat. To get an idea of the richness, kobe beef fat will actually begin dissolving at 77F degrees, which means the meat will literally melt in your mouth. This is why most preparation styles call for a quick sear, usually in the form of sukiyaki or shabu-shabu. In fact, if prepared as steak, kobe beef cannot be cooked more than medium rare, as it would otherwise liquefy.

As if that wasn't enough reason to order up a plate, kobe beef has far less saturated fats than typical American Angus, while having high levels of oleic acid - the good fatty acid found in olive and canola oils that reduce bad cholesterol. In addition, strict guidelines dictate that kobe labeled beef also be free of hormones

There's just as much myth in what you're saying as the beer and massages stuff. Shabushabu is the opposite of searing, sukiyaki would hide the flavor of great beef, and if the fat "dissolved" at 77 degrees it would melt right off the cow.

There's a lot if fake Kobe and Matsusaka beef, and even very upscale restaurants will often have fine print on the menu saying that regular kuroge wagyuu is mixed in. The whole mystique surrounding Kobe beef is stupid; Japanese food snobbery at its worst. Any country that considers raw abalone and mayonnaise pizza delicacies can't be fully trusted when it comes to stuff like this.

I'm only half trolling here, folks.

Isn't the whole "Kobe" designation of beef in Japan reserved for beef that comes from cows that are raised in a certain traditional area of Japan, and by tradition are only raised off of pesticide free grass and water from that area? Isn't it basically just another distinction of having organically raised beef?

ongbok:Isn't the whole "Kobe" designation of beef in Japan reserved for beef that comes from cows that are raised in a certain traditional area of Japan, and by tradition are only raised off of pesticide free grass and water from that area? Isn't it basically just another distinction of having organically raised beef?

Also I think there is a discrepancy as to the definition of what a porterhouse is in alot of places, most grocery stores list ribeys as porterhouses and proper porterhouses as "thick cut" t-bones. Which they are (basically) just cut a little higher.

You got me wrong though, im a T-bone or I guess a proper porterhouse guy. It s the best, you got your fillet mignot and ny strip...whats not to love about that?

ongbok:Isn't the whole "Kobe" designation of beef in Japan reserved for beef that comes from cows that are raised in a certain traditional area of Japan, and by tradition are only raised off of pesticide free grass and water from that area? Isn't it basically just another distinction of having organically raised beef?

Mostly yes. Check out the Forbes article linked somewhere in the thread above.

ongbok:Isn't it basically just another distinction of having organically raised beef?

You said the O-word. The word that makes foodies and oversocialized assholes from every walk of life drop their pants and pay four times as much for ordinary. I know a GA chicken farmer who raises "organic" chickens - LOL. He keeps some in a small pasture/coop to show the buyers from the grocery stores and forgets to mention the 50,000 chickens in his barns over the ridge on his property. Morons can't even count they look at 50 chickens stumblefarking around a pasture and order 20k. LOL.

You foodies are being ripped off. Sometimes I get so mad about it that I go to Whole Foods and inject antibiotics into their chickens just to show them!

What distinguishes kobe beef is the meat's extensive marbling, tenderness and taste. While American beef is rated on the USDA scale of Select, Choice and Prime, kobe beef is not rated on the USDA scale because it would require it's own category. As such, kobe beef is rated by the Japan Meat Grading Association from a scale of A1 to A5, with A5 being the highest grade of meat. To get an idea of the richness, kobe beef fat will actually begin dissolving at 77F degrees, which means the meat will literally melt in your mouth. This is why most preparation styles call for a quick sear, usually in the form of sukiyaki or shabu-shabu. In fact, if prepared as steak, kobe beef cannot be cooked more than medium rare, as it would otherwise liquefy.

As if that wasn't enough reason to order up a plate, kobe beef has far less saturated fats than typical American Angus, while having high levels of oleic acid - the good fatty acid found in olive and canola oils that reduce bad cholesterol. In addition, strict guidelines dictate that kobe labeled beef also be free of hormones

I had it at Ruth's Chris and was unimpressed to say the least. What idiot thought that making Beef into Veal was a good idea? Oh wait lemme guess that he is from an island also known for it's tentacle porn and schoolgirl panty vending machines.

You were served knock-off beef. You cant get Kobe beef outside of Japan.

ongbok:ongbok: Isn't the whole "Kobe" designation of beef in Japan reserved for beef that comes from cows that are raised in a certain traditional area of Japan, and by tradition are only raised off of pesticide free grass and water from that area? Isn't it basically just another distinction of having organically raised beef?

I should have added organically raised grass raised beef.

Specifically, organically raised grass raised beef from a particular heritage variety of cattle (not Wagyu, interestingly, but another heritage breed) in a particular region--basically a very particular manner of regionally protected brand.

There's parallels elsewhere--Champagne is a particular sparkling wine produced in specific regions of France by law; Kentucky straight bourbon by law must be comprised of at least 51% corn in the mash tun recipe and must be aged in charred-oak barrels for at least two years in Kentucky by law (there is stuff that calls itself bourbon, but I'm referring explicitly to "Kentucky straight bourbon" which is a protected regional branding of certain bourbons); tequila is a particular mezcal variety that must be produced from blue agave nectar and which must be produced (and aged, in the case of reposado and añejo tequilas) in a particular region of Mexico. Regional branding (and in some cases, even frank regional trademarks and service marks) are SRS BUSINESS, with even international treaties covering some of this.

What distinguishes kobe beef is the meat's extensive marbling, tenderness and taste. While American beef is rated on the USDA scale of Select, Choice and Prime, kobe beef is not rated on the USDA scale because it would require it's own category. As such, kobe beef is rated by the Japan Meat Grading Association from a scale of A1 to A5, with A5 being the highest grade of meat. To get an idea of the richness, kobe beef fat will actually begin dissolving at 77F degrees, which means the meat will literally melt in your mouth. This is why most preparation styles call for a quick sear, usually in the form of sukiyaki or shabu-shabu. In fact, if prepared as steak, kobe beef cannot be cooked more than medium rare, as it would otherwise liquefy.

As if that wasn't enough reason to order up a plate, kobe beef has far less saturated fats than typical American Angus, while having high levels of oleic acid - the good fatty acid found in olive and canola oils that reduce bad cholesterol. In addition, strict guidelines dictate that kobe labeled beef also be free of hormones

I had it at Ruth's Chris and was unimpressed to say the least. What idiot thought that making Beef into Veal was a good idea? Oh wait lemme guess that he is from an island also known for it's tentacle porn and schoolgirl panty vending machines.

You were served knock-off beef. You cant get Kobe beef outside of Japan.

So what they make beef taste like crap and feel gross in your mouth like a dick and charge more for it.